Plants and herbs abound in nature, but can you distinguish the edible from the poisonous variety? If you're heading into the great outdoors this holiday weekend, read on for a visual rundown of some gastro-friendly outdoor greens.

Sure, you could rely on your supermarket to take care of the consumable question for you, but if you happen to wander into the wilderness, EcoSalon posts a list of potential wild foods to pluck and eat—if you're so inclined. Here are a few.

Head to the EcoSalon post for a rundown of the full twenty. (Note: The link is currently down. The cache is below.)

Prickly Pear: This cactus-like plant flourishes in dry soil in southern regions of the country, and both its pad and pear are edible. To eat the pad, cut off the spines using a paring knife, roast them, and peel away the outer layer. To eat the pear, just remove its spines and skin.

Head to the EcoSalon post for a rundown of the full twenty. (Note: The link is currently down. The cache is below.)

Milkweed: Milkweed is edible but can potentially contain cardiac glycosides, which are toxic. It's critical that you prepare this wild plant with care before consuming it. Steep the whole plant in water and rub the wool off young shoots. You can then boil them. The seed pods are edible, too.

Head to the EcoSalon post for a rundown of the full twenty. (Note: The link is currently down. The cache is below.)

Burdock: These biennial thistles thrive in open meadows and gardens, but they are not useless weeds. You can peel the leaf stalks and eat them raw, and their taproot is edible as well. Be careful not to mistake this plant for the belladonna (deadly nightshade), which is poisonous.

Head to the EcoSalon post for a rundown of the full twenty. (Note: The link is currently down. The cache is below.)